Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Wednesday, January 28, 2009

A garlic studded pork roast recipe, with a butter based mustard rub, caramelized onions, and a basting sauce made from mango jam with hot pepper jelly.

Roast Pork with Spicy Sweet Onion Pan Sauce

I just love a good pork roast, and this one truly fits. Moist and full of flavor, this has been my most favorite way to roast pork for years, and I just happened to have a pork roast in the freezer.

The use of the mango jam with the hot pepper jelly, intertwined with the caramelized onion, makes for a wonderfully sweet and spicy pan sauce that marries well to the pork and is just absolutely delightful to the tongue. Don't worry if you don't have mango jam - apricot works, as will peach or even apple! Serve this with some southern style green beans and some roasted potatoes and you have a well balanced, delicious and nutritious meal.

Let's get started!

The first thing we're gonna do is lightly caramelize some onion to draw out the natural sweetness. Heat some olive oil and butter in a heavy bottomed stainless or cast iron skillet over medium heat. You don't want to use a non-stick skillet here. Once the butter has melted and the oil is hot, add the sliced onions. Just cut the ends off of the onion, cut it in half lengthwise, turn and slice.

While the onions are cooking, combine the chicken broth, jam and pepper jelly in a small saucepan and cook over medium low heat until liquified. If you don't keep pepper jelly on hand, you can simply omit it and use more jam.

In the meantime, let's get started with studding our pork roast with some slivers of garlic. Start by taking a sharp paring knife and cutting a slit into the roast.

Stick one of the slivers in the slit.

And push it deep into the roast so that it disappears. Repeat this all over the roast with the rest of the garlic.

The onions are just beginning to soften and turn a very light gold color, so we'll keep them going.

The chicken stock with the jam and jelly is ready, so let's set it aside to cool. As you see I used a bit less this time since the roast I'm using is a bit smaller than usual.That's my most favorite measuring cup there too. Great for everybody, but especially "older" eyes.

In a small bowl, combine the butter, mustard, thyme and pepper.

Mix that together well using a spatula to blend it.

Now the onions are lookin' just about right. Remember we don't want to deeply caramelize them; we only want to just start the release of the sugars.

Line a baking dish with several layers of aluminum foil and pile the onions in the center of the foil.

Place the roast on top of the onions and use the same spatula to spread the butter mixture all over the top and sides of the roast.

Pour the stock mix all around the bottom of the roast inside the aluminum foil tub and gather the foil up loosely around the roast, leaving the top exposed.

Bake at 350 degrees F, for about 1-1/2 hours, roughly 20 minutes per pound, or until the internal temperature on an instant read thermometer reaches about 160 degrees, basting the roast with the liquid and turning the pan occasionally. Remove, loosely tent with foil and let rest for 15 minutes.

Using a slotted spoon, transfer the onion to a skillet. Use a gravy separator or skim any fat from the top of the sauce and then place the sauce into the skillet with the onion. Bring to a boil, reduce to a simmer and cook until sauce has reduced. Slice roast and serve with a drizzle of the pan sauce over the top, or serve the sauce on the side at the table.

Preheat oven to 350 degrees F. Cut deep slits into the pork, inserting the slivers of garlic. Set aside. Heat the oil and butter together in a large skillet over medium heat and add the onion. Cook until the onion just begins to caramelize. While the onions are cooking, heat the chicken stock, jam and pepper jelly in a small saucepan until melted and well incorporated; set aside.

In a small bowl, stir together the 1/2 stick of butter with the mustard, thyme, and pepper and smear all over the pork. Line a baking pan with a double or triple layer of aluminum foil and transfer onions to the bottom of an aluminum foil covered roasting pan. Place the roast on top of the onions. Loosely gather the foil around the roast, leaving the top open and pour the chicken stock mixture around the roast.

Bake at 350 degrees F, for about 1-1/2 hours, roughly 20 minutes per pound, or until the internal temperature on an instant read thermometer reaches about 145 degrees F, basting the roast with the liquid and turning the pan occasionally. Remove, loosely tent with foil and let rest for 15 minutes.

While the roast is resting, use a slotted spoon to remove the onion to a skillet. If necessary, drain the sauce into a gravy separator. Add the defatted sauce to the onions and bring to a boil; reduce to medium and cook until reduced about half. Slice pork and serve with some of the onion and a drizzle of the reduced pan sauce.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

This looks really good. My husband really likes pork fixed any way.I wanted to tell you I like the new look of your blog. Did you have to go to a new template to get the three columns? It really looks good but it did before too.

I do too but this is one of my most used - I really like the mustard rub and then the use of the jam & jelly. The sauce is awesome! We are kind big on the sauces down here - I think that's a bit of Creole and French influences.

You're so sweet ... thanks - I used some Christmas money that my mother in law gave me and had somebody make the changes and pretty it up a bit for me - I can write some code but it's been years and things have changed quite a bit since I played around with that and I was afraid to venture into foolin' with it myself for fear of losing the recipes I have in here already!

O.K, thanks Mary and I actually had that in my pantry alrready...I am cooking a big Sunday dinner for family and friends and I have tried some of your recipes before and they turned out pretty good...So I am actually using four of your recipes for Sunday...I am preparing your braised brisket, the balsamic roasted chicken (which I have tried before and it was delicious), this roast pork and your holiday macaroni and cheese...Thanks for all of your wonderful recipes:)

Mary.....happy to say that this transplanted southern girl has ressurected the traditional Sunday Dinner....this roast is on the menu tomorrow for my family. Serving it with mashed potatoes, butter beans and creamed corn. Can't wait to try it!!!

Hi Mary! I made this yesterday for a not-so traditional Christmas dinner. My hubby and I were burnt out on turkey, dressing and ham after Thanksgiving so I thought this would be a nice change. And oh my it was perfect!! I used a big boneless pork loin and apricot jam. All of us will be eating leftovers for a week! The gravy was so flavorful and really made the dish. Served it with your Special occasion Mac n cheese and your asparagus bundles. SO scrumptious! Thanks for another hit :)

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